Origin: During the Sui and Tang Dynasties, Chang 'an area ate more cakes, so a kind of pasta appeared. The practice was to cut the cakes into strips and squares before cooking. At that time, people generally ate sheep, so they cooked mutton and other auxiliary materials together and gradually evolved into mutton buns.

Beef and mutton buns in soup, the earliest gift in the Western Zhou Dynasty, has a long history. According to historical records, beef and mutton bread in soup evolved from ancient beef and mutton soup. Many ancient documents, such as the Book of Rites and pre-Qin philosophers, have mentioned beef and mutton soup. At first, it was mostly used for sacrifices and court banquets. Extended information

Origin: There was no wok in Sui and Tang Dynasties, so there was no cooking. The cooking methods were mainly boiled, steamed and barbecued. At that time, rice was mainly produced in the south of the Yangtze River. People in Chang 'an, Guanzhong did not take rice as the staple food, but ate cakes made of wheat. Cake food is also divided into three types: soup cake, steamed cake and sesame cake, among which the eating method of soup cake may be the embryonic form of mutton buns later.

At this time, chicken, duck, fish and meat are not considered as meat, and pigs have not been farmed on a large scale. People eat a lot of mutton. So they cooked the mutton and other auxiliary materials together with the cut bread in the pot by the method of soup cake, and created the delicious food of mutton and steamed buns.

At least in the early Song Dynasty, mutton bread in soup has been a signature food in Guanzhong area. After eating mutton bread in soup, Su Shi, a great poet in the Northern Song Dynasty, praised it as "Qin cooking only sheep soup".

Beef and mutton bread in soup is different from ordinary food, and its cooking technology is very strict. Steamed buns, cook the meat, meat cutting and steamed buns cooking are meticulous. The "steamed bun" cooked with meat is crisp and dry, and it will not leave the soup.

before eating, customers must break the steamed buns into pieces. The smaller the steamed buns, the better. This is to facilitate the five flavors into the steamed buns. Some beef, mutton and steamed bread houses have used steamed bread shredders. Break the steamed buns and cook them by the cook. When cooking steamed buns, it is important to set the soup with steamed buns, use proper seasoning, cook with strong fire and put bowls in time, so as to meet the requirements that the original soup enters the steamed buns and the steamed buns smell fragrant.

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